Ingredients
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1 box (8.5 oz) Jiffy corn muffin mix
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1 large egg
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1/3 cup whole milk
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4 hot dogs, each sliced into six 1-inch pieces
Instructions
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Preheat the oven. Set the temperature to 375°F if using a dark, nonstick muffin pan, or 400°F for a light or ceramic one. This small change helps keep the bottoms from browning too quickly.
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Prepare the pan. Generously coat a 24-cup mini muffin tin with nonstick spray, making sure the sides and edges are well covered so the muffins release easily.
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Make the batter. In a medium bowl, mix together the Jiffy corn muffin mix, egg, and milk until just blended. Allow the batter to sit for about 4 minutes so it can thicken slightly.
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Fill the cups. Stir the batter once more, then spoon it into each muffin cup, filling them roughly three-quarters full.
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Add the hot dogs. Place one piece of hot dog into the center of each portion of batter. Don’t press it all the way down—baking will cause the batter to rise up around it.
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Bake. Transfer to the oven and bake for 8–10 minutes, until the tops are lightly golden and spring back when touched.
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Cool and serve. Allow the muffins to rest in the pan for 5 minutes before removing. Serve warm with ketchup, mustard, or your favorite dip.
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